Holiday Baked Alaska (Serves 20-24)

Prep Time: 10 mins Cook Time: 50 mins

nut free

gluten free


  • 1 Pint Peppermint Ice Cream, softened
  • 1.5 Oz Gallon Mint Chocolate Chip Ice Cream, softened
  • 1.5 Oz Gallon Vanilla Ice Cream, softened
  • 1 Cup butter
  • 8 oz Bittersweet Chocolate
  • 4 eggs
  • 2 Cups sugar
  • 2 Tsp vanilla
  • 1 1/4 Cup flour
  • 1 Tsp baking powder
  • 1/2 Tsp kosher salt
  • 8 Eggs Whites, room temperature
  • 1/4 Tsp cream of tartar
  • 1 Cup sugar


1. Line a 3 quart metal bowl with plastic wrap and scoop out the softened ice cream in layers starting with the peppermint, then the mint chocolate chip and finally the vanilla.
2. Cover with plastic wrap and freeze for 4 hours or more.
3. Preheat oven to 350 degrees.
4. Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.
4. Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute.
5. In a separate bowl, whisk the eggs, sugar and vanilla until combined.
6. In another bowl, whisk the flour, baking powder and salt until combined.
7. Add the cooled chocolate mixture to the eggs and whisk to combine.
8. Add the flour to the chocolate mixture and whisk to combine.
9. Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour.
10. When the cake is completely cool, unmold it on to a large flat, ovenproof plate.
11. Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer.
12. Whip the egg whites and cream of tartar for 2 minutes on medium high speed.
13. Increase the speed to high and add the sugar in a slow stream until stiff, but not dry peaks form.
14. Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.
15. Freeze for at least 3 hours or up to 2 days.
16. Preheat the oven to 500 degrees.
17. Bake the baked alaska for 3-5 minutes or until the peaks start to turn golden.
18. Slice and serve.
* Tip: Wetting your knife in hot water in between cuts makes the dessert easier to cut.
* You can place it back in the freezer after the meringue bakes until you’re still not ready to serve